5 from 26 votes
Homemade Anellini Pasta Rings alla Pecorara Recipe from Abruzzo.
This recipe details how to make homemade Anellini, small ring-shaped pasta, from a blend of Italian 00 flour and semolina, combined with eggs and olive oil. The rings are paired with a rich tomato sauce seasoned with finely sautéed celery, carrot, and onion, blended with creamy ricotta and optionally topped with pecorino romano. Sautéed cubes of eggplant, zucchini, and bell peppers in garlic and olive oil add another layer of texture and flavor that complements the pasta and sauce well, bringing together a traditional Abruzzo-style preparation.
Prep Time
1 hr
Cook Time
1 hr
Servings:
6
Calories:
499 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
Ingredients
For Anellini pasta rings
- 150 g Italian 00 flour or all-purpose flour, soft wheat, 5oz
- 150 g durum wheat semolina flour 5oz
- 2 egg large
- 1 tablespoon extra virgin olive oil
- 1 pinch salt
- water as required, warm
For tomato sauce
- 400 g tomato passata or canned chopped tomatoes, or tomato pulp, 14oz
- 1 onion peeled and finely diced
- 2 carrot washed and finely diced
- 1-2 celery washed and finely diced, stalks
- 200 g ricotta cheese drained, fresh, sheep's milk or cow's milk, 7oz
- 50 g pecorino romano grated (optional as not vegetarian)
- 2 tablespoon extra virgin olive oil
Sautéed vegetables
- 1 eggplant washed and cubed
- 2-3 zucchini washed and cubed, aka courgettes
- 2 bell pepper washed and cubed, aka sweet peppers
- 1 garlic peeled and crushed, clove
- 3 tablespoon extra virgin olive oil
- 8 basil washed and dried, fresh leaves
Instructions
Start the pasta rings
- Combine the flours and eggs in a bowl or on a work surface using a fork and then your hands. Add a pinch of salt and olive oil and mix until you have the start of a dough adding warm water as required. Turn the dough out onto a pastry board if starting in a bowl. Knead until it’s soft and pliable and no longer sticky. Form the dough into a smooth ball, wrap it in plastic wrap and let it rest in a cool place for 30-60 minutes.
Cup of Yum
Make the tomato sauce
- Chop the celery, carrot and onion finely (I use my food processor) and sauté them in olive oil for 5-10 minutes. Add the passata and cook over a low heat for 15-20 minutes. Add salt and pepper to taste and then add the ricotta and mix. I set some ricotta aside to add to plates before serving.
Sauté the other vegetables
- Wash and cut the other vegetables into cubes and sauté them in olive oil with a peeled and crushed garlic clove. Cook for about 10 minutes until they are soft and slightly browned. Add salt to taste and either set aside on kitchen paper to drain off the olive oil or add to the tomato sauce.
Make the anellini pasta rings
- Cut off a piece of the dough. Roll it out into a 3-4 mm (⅛ Inch) thick ‘snake’, cut into 5-6 cm (2.5”) pieces, wrap each piece around your index finger and seal the ends together to form a ring. I wet my fingers to do this. Place the ready pasta rings on a floured tray or surface. Repeat with the rest of the dough.
Finish and serve
- Cook the pasta rings in boiling salted water until al dente. Cooking times will depend on the size and thickness of the rings. Mine took 12 minutes. Test taste before draining.
- Add the drained pasta to the tomato and ricotta sauce. Add some grated pecorino or vegetarian hard cheese and fresh basil. Mix together well and plate with sautéed vegetables and more fresh ricotta. Serve immediately.
Notes
- The sauce also works well with other homemade pasta shapes such as orecchiette or cavatelli.
- For vegetarians avoiding animal rennet, omit pecorino romano or use a vegetarian hard cheese substitute.
- Freeze the pasta rings by spreading them out on a tray before transferring to a freezer bag; avoid refrigerating fresh pasta to prevent stickiness.
- This recipe serves approximately six medium portions or four generous servings.
Nutrition Information
Calories
499kcal
(25%)
Carbohydrates
58g
(19%)
Protein
17g
(34%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.01g
(1%)
Cholesterol
80mg
(27%)
Sodium
199mg
(8%)
Potassium
935mg
(20%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
5421IU
(108%)
Vitamin C
74mg
(82%)
Calcium
219mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 499
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 80mg | 27% |
| Sodium | 199mg | 8% |
| Potassium | 935mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 5421IU | 108% |
| Vitamin C | 74mg | 82% |
| Calcium | 219mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.